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   kaybeeque (kaybee335@fosstodon.org)'s status on Saturday, 14-Dec-2024 05:20:06 JST kaybeeque

   I think there's a remote chance that I'm actually starting to understand what I'm doing now! Rather than just blindly following the recipe.
   👍👍

   <pats self on back>

   [immediately starts writhing in agony cuz I'm too old to do things like that without consequences]

   🤪

   • Embed this notice
     kaybeeque (kaybee335@fosstodon.org)'s status on Saturday, 14-Dec-2024 05:20:06 JST kaybeeque

     in reply to

     Second loaf is even better! 626g vs 616g for the first loaf but a little larger as the lame cuts allowed the dough to expand even more.

     I also think it's safe to drop the oven temp to 425°. There's some very light charring on the sides (tasty stuff that, actually) and the bottom is just a little blackened.

     Eagerly awaiting the conclusion from the crumb! 🤪

     #bread

   • Embed this notice
     kaybeeque (kaybee335@fosstodon.org)'s status on Saturday, 14-Dec-2024 05:20:06 JST kaybeeque

     in reply to

     Two weeks ago.

     I was really proud of these at the time! They are 800g rather than my current 600g loaf.

     And about half the size with a crust an armadillo would be envious of!

     It's been a long trip in a short period of time!

     prettygood likes this.
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     Christo. London, England (christo_459@mastodon.me.uk)'s status on Saturday, 14-Dec-2024 05:20:06 JST Christo. London, England

     in reply to

     @kaybee335
     Looks great

     prettygood likes this.